How to make cake: top 10 problems fixed

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Posted at 12:02PM, 06 September 2011 by Caroline Hire - Food editor, bbcgoodfood.com

However seasoned a baker, we all have those cake baking disasters that can only be rectified by strategic application of whipped cream, a heavy shower of icing sugar and/ or a mountain of fruit.
Having recently made a chocolate cake which looked perfect as it left the oven but not so great as it fell out of the tin in a sad and soggy heap, I decided to explore ways to avoid future tarnishes to my baking reputation. If you've been similarly disappointed then read on...

THE GRIPES
1. My cake has peaked in the middle and is cracked.
This happens when a/ there's too much raising agent, b/ the cake tin's too small or c/ the oven temperature is too high.

2. My cake has a gooey centre.The cake hasn't been cooked for long enough. When you check the cake before taking it out of the oven, a skewer should come out clean and the cake should feel the same in the middle as it does around the edges.

3. My cake is overcooked and thin but the texture is good.
This happens when the cake tin is too big.

4. My cake is flat and has large air bubbles on the top.
This could be because a/ the cake didn't go into the oven as soon as the mixture was finished or b/ the oven wasn't hot enough when the cake went in.

5. My cake has sunk in the middle.
There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

6. The sides of my cake are crunchy or burnt.
One problem, lots of possible reasons: a/ too much fat has been used to grease the tin, b/ the cake tin's not sufficiently lined c/ the oven's too hot, d/ the cake's been left in the oven for too long or e/ it contains a fat not suitable for baking.

7. I can't get my cake out of the tin.
Make sure your baking tin is well lined. You can't go wrong with baking parchment around the base and sides of your tin. Use a smear of butter on the insides of the tin to stick the parchment in place.

8. My cake is very dense.
This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

9. My cake has spilled over the sides of the tin.
The cake tin is too small. It's always best to use the tin size stated in the recipe. If you don't, avoid filling the tin more than three-quarters full and adjust cooking times accordingly.

10. My cake is burnt on top but still isn't cooked in the centre.
This happens when the cake tin is too small.

Experiment with our heaving selection of cake recipes.

Let us know if you have any tips for avoiding or hiding mistakes. And if you've recently had a disaster, go on, share it with the group.

Comments

1-20 of 24 comments

Dee

6 September 2011, 6:23PM
Dee

Don't forget to make sure your oven is up to the right temperature before you put the cake in! I was making two Guinness gingerbreads last year...they looked and smelled gorgeous and then they just fell back into their pans. My oven thermometer was failing and it never came up to the proper temperature.

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Ruthy

6 September 2011, 6:58PM
Ruthy

I feel cheated; only 9 problems fixed as numbers 4 & 9 are the same! Lol!

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Liz

7 September 2011, 7:45AM
Liz

No matter what I do, fruit always falls to the bottom of the cake. Please help!

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Website Marketing

8 September 2011, 1:09AM
Website Marketing

My problem isn't there! My cakes are always uneven, no matter how long or well I beat the batter, one side is always higher than the other - so they're lopsided and weird looking. I am in a world of pain right now as I have to send cake to kindergarten for my son's birthday this week and for health and safety reasons it must be baked from scratch, in my home - so they can legally say that I was in control of keeping allergens away! WORLD OF PAIN. I can't bake to save my life and every attempt will be harmful to the kindy kids and my reputation - HELP!

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food123

8 September 2011, 10:34AM
food123

Really helpful - thanks Caroline!

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jaxdar

8 September 2011, 6:04PM
jaxdar

Why do my scones fail to rise despite following the recipe exactly? They spread out and are still the same height as they went in. Does anyone have the same problem or a solution please?

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Elle

8 September 2011, 8:15PM
Elle

I am no master baker but I do find that shaking the fruit in flour does stop it sinking to the bottom of the cake, but make sure that you shake off the excess. Website Marketing, it sounds as if your oven might have an uneven temperature. The world of competitive baking for your kids is a nightmare, how about a pile of brownies or some cookies which would release you from the tyranny of an even cake. Good luck

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Judys choice

9 September 2011, 6:34PM
Judys choice

Dear website person, Cut the top so that it is level (horizontally). Turn cake upside down and use bottom as the new top. It makes a great foundation for icing.

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Reece.C.Statham

9 September 2011, 7:26PM
Reece.C.Statham

it is great great

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mels

10 September 2011, 7:50AM
mels

Website Marketing, is your oven itself level?

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lalybaba

10 September 2011, 10:55PM
lalybaba

Website marketing, it could be that the oven temperature isn't even...I had that with an old gas oven years ago, could sometimes even out the problem by turning the pan halfway through cooking. You have to do it quick though as the longer your oven door is open, the more likely it is your cake will sink in the middle because you've let in cold air and lowered the oven temperature.

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Sierra

11 September 2011, 10:46PM
Sierra

I have the same problem as Liz, where fruit always seems to sink to the bottom of cakes (yet ok with scones and loaves). Thank you for the hint on that one Elle, I will give it a go next time I am baking.

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Caroline

13 September 2011, 2:42PM
Caroline

Hi, thanks for sharing all your tips here. Jaxdar, to answer your scone question: to ensure a good rise, don't overwork the dough, mix until it just comes together and knead for a matter of seconds. Also, avoid a rolling pin unless you can't bear the rustic look, just pat the dough out to no less than 2.5cm thick, we'd suggest 4cm for a really good rise and shape. Use a smooth-sided cutter for best results and don't twist it, just plunge it straight down. We've got a great recipe here you can try: http://www.bbcgoodfood.com/recipes/4622/classic-scones-with-jam-and-clotted-cream Good luck!

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pattiemac

13 September 2011, 5:20PM
pattiemac

Hi I find mixing the fruit with the flour before gradually adding to the creamed mixture of butter and sugar then slowly adding eggs a bit at a time helps.

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pattiemac

13 September 2011, 5:21PM
pattiemac

Hi I find mixing the fruit with the flour before gradually adding to the creamed mixture of butter and sugar then slowly adding eggs a bit at a time helps.

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Catering Supplies

14 September 2011, 12:42PM
Catering Supplies

I always have a problem with cake no matter what type of <a title="Catering Equipment" href="http://www.nextdaycatering.co.uk/">catering equipment</a> I use, Do you have any tips for cooking times as a general rule?

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Maisam

14 September 2011, 6:03PM
Maisam

How do I stop the eggs curdling when I add them? I do it by hand, very slowly and it is fine until the last minute and then....

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Bex

14 September 2011, 7:41PM
Bex

@ Website Marketing - do you use fanbake? I read last week that using fanbake can cause muffins to raise unevenly, could be the same for cakes? But Judys Choice gives a great suggestion! @Maisam - in a recipe I've recently discovered it suggests following each addition of egg with a scoop of flour to help prevent the eggs curdling.

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Gillian Westall

15 September 2011, 1:38PM
Gillian Westall

Check that your oven rungs are level. Even a few degrees out will make your cakes slide to one side.

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SheilaK

16 September 2011, 9:39PM
SheilaK

Jaxdar Try adding a pinch of baking powder to you SR Flour and use plain yogurt to mix instead of milk - apparently the acid in the yogurt reacts withe baking powder - anyway it works every time for me!

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